Sweet-and-sour chicken

Why go through the hassle of ordering and picking up Chinese food (or waiting for delivery). How many times have you tried a new spot and been disappointed? Here's a great version of sweet and sour chicken, got raved reviews and so easy to make. Enjoy!

Serves 4

Sauce

3/4 C. granulated white sugar

1/2 C. apple cider vinegar

1/4 C. Ketchup

2 Tbsp. Soy sauce

1 Tbsp. sesame oil

1 Tbsp. brown sugar

3 cloves garlic, minced

2 Tbsp. cold water

1 Tbsp. corn starch

 

Chicken

2 large boneless chicken breasts, skin removed and cut into 1” pieces

2 Tbsp. soy sauce

3 Tbsp. corn starch

Kosher salt and black pepper

4 Tbsp. Avocado oil or vegetable oil for frying

3 Tbsp. Green Onion, sliced thinly on the bias

2 C. Cooked white rice

Place cut chicken in a large ziplock bag.  Add soy sauce, salt and pepper to taste, seal and coat evenly.  Open bag, add corn starch, seal and mix well to fully coat chicken. Reserve.

In a sauce pan combine the first seven sauce ingredients.  Place over medium-high heat and bring to a boil.  In a small bowl combine water and cornstarch, stir and add to sauce.  Stir as sauce thickens, cook for 3 more minutes.  Turn off heat and reserve on the side.

Place large skillet or wok over medium-high heat, add oil and get hot.  Carefully add chicken in small batches as not to crowd the pan.  Cook, turning often until pieces are golden brown.  If needing to work in batches, remove browned chicken (reserving on a plate), wait a minute for oil to come back to temperature and continue to cook remaining chicken until all is beautifully golden brown.  Remove chicken and pour excess oil out of skillet into bowl to cool, then discard oil.  Return all of the chicken to skillet over medium heat, add sauce, coat well and cook for 3-4 more minutes.  Top with green onion, serve over rice or just by itself and Enjoy!

Mexican Chicken, Corn and Black bean Stew

The weather is changing, nights are getting pretty cold and a good hot, stick to your ribs stew is always welcome at the table.  I made this last night to harken back to summer with it's warm Mexican spices and tender black beans and corn.  I served with blue corn chips and a torn red romaine salad with a lime-avocado dressing.  Enjoy!


Serves 4 



4 Tbsp+ olive oil

2 Chicken breasts, trimmed of fat and cut into 2-inch cubes

1 yellow onion, peeled and diced

4 cloves garlic, peeled and minced

1 Jalapeño pepper, stem and seeds removed, minced

1 Tbsp Chipotle in Adobo, chopped (this can be very spicy, so add less or more to taste)

1 15 oz. can chopped tomatoes 

2 ears Corn, husk removed and kernels cut from cob (Frozen works just as well)

1 15 oz. can Black beans, drained and rinsed

1/2 C. Apple cider

juice of 1 lime

1/2 C. Cilantro, chopped 

2 bay leaves

Spice mix:

 2 Tbsp. Garlic powder

 2 Tbsp. Onion powder

 1 Tbsp. Smoked paprika

 1 Tbsp. Oregano 

 1 Tbsp. Cumin

 1 Tbsp. Chili powder

 1 tsp. Salt and ground black pepper

1 Tbsp soft butter

1 Tbsp flour



Garnishes

Sliced avocado

Sour cream

thinly sliced green onion



Place cubed chicken in large mixing bowl, add 2 Tbsp oil and half the lime juice, season generously with spice mix; mix well and reserve on the side at room temperature for at least 30 minutes. 



Please a large heavy bottomed pot on range top (I like to use glazed cast-iron) over medium high heat. Once hot, add remaining oil. As soon as oil starts to smoke, carefully start adding chicken, being careful not to crowd the bottom of the pot. Sear all sides until browned, approximately 3 to 4 minutes. Remove seared pieces and reserve on a play on the side. Repeat this step until all chicken has been seared. Reduce heat and add onions and jalapeño pepper, stir and cook for 3-4 minutes until vegetables start to soften. Add garlic, stir and cook another minute. Add chipotle and tomatoes, cider, corn kernels, and bay leaves. Add chicken and any juices from the plate back to pot  Stir, increase heat until mixture boils. Reduce heat to simmer; add black beans, the rest of the lime juice and spice mix. Cover and cook slowly for 20 minutes until chicken is fully cooked and corn is tender. 



Meanwhile, in a small bowl combine butter and flour and with a fork mix together so flour is completely incorporated into the butter (congratulations you’ve just made a classic French Beurre manie for thickening without lumps). Add beurre manie to stew, stir to incorporate, add cilantro and cook another 10 minutes. Taste and correct seasoning with salt and ground black pepper. Remove and discard bay leaves.  Serve stew over rice (I served it over roasted spaghetti squash) and garnish with avocado slices, sour cream and thinly sliced green onion. Enjoy!

Chopped Salad with Avocado, Chicken, and Tortilla Croutons

4-5 corn tortillas (can use flour if you prefer)

3 Tbsp + 2 tsp extra-virgin olive oil, divided

1 3/4 tsp kosher salt, divided 

1 tsp smoked Spanish paprika

3 Tbsp champagne vinegar

1 Tbsp honey 

2 Tbsp Fresh lime juice

Fresh ground black pepper to taste

4 cups mixed salad greens (I used arugula, frisée, radicchio, red leaf and bib lettuces)

2 cups shredded. cooked chicken

One large ripe avocado, sliced

1/4 cup salted & roasted pepitas 

Lime wedges, for serving

Preheat oven to 350°F.

Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle generously with smoked paprika and salt. Placed tortillas directly on the rack in preheated oven. Bake until browned and crisp, 10 to 12 minutes. Remove from oven, let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.

In a large bowl, whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons of olive oil. Add greens, chicken, avocado, pepitas, and tortilla pieces. Toss to combine. Taste and correct seasoning with salt and fresh ground pepper. Arrange salad on a platter, top with fresh ground black pepper and serve with lime wedges.  Enjoy!

Chicken stuffed with Ham and Mushrooms

Sometimes dishes just come to me.  I knew I was going to do something with the chicken breasts we had in the frig.  I normally don't like breast meat, I'm a dark meat guy.  Give me a succulent thigh, braised or brined, then grilled and I'm lovin' it.  But, this is what we had.  I saw the ham and put the rest together.  It came out great and pretty easy to assemble and cook.  I finished the chicken with a little butter and used the pan juices for a quick and easy sauce, but you could make a separate sauce too. Enjoy!

Serves 6

 

4 skinned and deboned chicken breasts

1/2# good smoked ham, shaved thinly
1 C. sliced baby Bella mushrooms
2 shallots, minced
1/4 C. Chicken stick or broth
3/4 C. Grated Gruyere cheese
1 large clove garlic, peeled and minced
3 Tbsp. Olive oil
1 tsp. fresh thyme
1/2 tsp. Paprika
Sea salt and fresh ground black pepper

Wooden toothpicks

 

Preheat oven to 400°F.

 

Heat a large skillet over medium high heat. Add some olive oil and get hot. Add shallots, stir and cook until translucent; about 3 to 4 minutes.  Add garlic and cook another minute. Add mushrooms and season with sea salt to help bring out moisture. Stir and cook until mushrooms get golden brown, 10 to 15 minutes. Add stock and fresh time to taste, mix well and reduce liquid until almost dry. Taste and correct seasoning with salt and black pepper. Remove from heat and let cool on the side.

 

Using a very sharp knife carefully cut a pocket in each chicken breast. Stuff each breast by layering some smoked ham, then mushroom mixture and top with some cheese. Gently press down on top of the chicken breast and using a few wooden toothpicks secure edges of the pocket, so filling does not come out during cooking. Place stuffed chicken on a rimmed baking pan and season with paprika, sea salt and fresh cracked black pepper. Drizzle with olive oil and place in hot oven. Cook for 25 minutes, then transfer under hot broiler for last 4-5 minutes to get brown. Remove from broiler and let rest for 10 minutes.

Remove toothpicks and slice on the bias. Serve and enjoy!

Kim's Southwest Wedge Salad

As much as I love to cook, having someone cook for me is a very close second.  Especially, when it's done well.  Last night Kim took over the helm and prepared an expertly done grilled Romaine salad with an addictive Poblano dressing.  It included Mexican spiced chicken and a host of ingredients that came together in a smoky, seductive plate that I can't get off my mind.  It's simple, easy to prepare and you're going to love it.  Thanks Babe!  Enjoy!!


Poblano Dressing
1/2 C. fresh cilantro
1/2 C. roughly chopped Poblano pepper
1/4 C. olive oil
2 Tbsps. fresh lime juice
2 Tbsps. red wine vinegar
1 Tbsp. chopped onion
1 Tbsp. agave (can also use honey)
1/2 tsp. cumin
1 garlic clove
salt and fresh ground black pepper, to taste

Salad
3 strips smoked bacon, diced
1# boneless, skinless chicken breast, cut into 1"cubes (strips or shredded after cooked can work too)
1 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Mexican oregano
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
1 red onion, sliced into rings
1 Tbsp. olive oil
2 ears corn, shucked
1 C. cherry tomatoes
1 head red romaine, stem trimmed (but, still intact so head stays together)
1 ripe avocado, peeled and sliced

Preheat broiler to high heat.  Preheat grill to high.

Prepare dressing; place all dressing ingredients into a food processor or blender and blend until completely smooth.  Correct seasoning with salt and pepper.  Set aside.

In a mixing bowl add chicken, cumin, smoked paprika, oregano, salt, and pepper.  Toss to coat and set aside.  Broiler should be hot by now.  In a shallow oven dish, toss tomatoes with olive oil and place under broiler to blister; 2-3 minutes, then turn and 2-3 minutes more.  Remove, turn off broiler and reserve on the side.

Heat a skillet over medium high heat.  Add bacon and cook until crispy, about 5 minutes.  Remove bacon with slotted spoon and place on a plate lined with paper towel.  Chop bacon roughly and set aside.

Add chicken to hot bacon fat in skillet and cook over medium-high heat until cooked through 5-7 minutes.  Remove chicken and reserve in a bowl covered with tin foil to keep warm.  Add onion rings to hot skillet and sauté until slightly charred, 4-5 minutes.

Remove skillet from flame and add ears of corn directly to the burner.  Cook on burner for 5-7 minutes rotating corn frequently until slightly charred on all sides.  (The corn will pop and make all kinds of noise, this is normal and kinda fun!)  Once done, slice the corn off the cob and set aside in a small bowl.

Drizzle some olive oil on the cut-side of the romaine and season with salt and pepper.  Place cut-side down on very hot grill at a ten o'clock position (we're going to get those really cool diamond shaped char marks), press down gently and let sit for 1-2 minutes.  Using tongs move lettuce to a two o'clock position, press down gently and let cook for another minute or two.  (You are looking to just char the lettuce a bit, not cook it so as to be limp and mushy.  The lettuce should still be crisp, while getting a beautiful smoky quality from the grill.)

Assemble your salads; Use the lettuce wedge as the base and top with all the ingredients, don't forget the avocado.  Drizzle dressing over and serve.  Enjoy!

Mexican chicken casserole

This casserole is very easy to put together and quick enough to do (because of the cooked chicken) during the week. It was an instant hit with the family. I served it with mashed avocados and a simple salad tossed in a roasted red pepper vinaigrette. I’m sure it’ll be a hit with yours, Enjoy!

 

1 cooked rotisserie chicken, shredded (I love Costco for these, very large birds and you can't beat the price)
1/2 red bell pepper, diced
1 medium onion, diced
2 Roma tomatoes, diced
1 medium white onion, diced
1 clove garlic, minced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup mayonnaise
1/2 cup shredded Mexican style or taco cheese
1 tsp. Oregano
1 tsp. Cumin
1 tsp. Coriander
Juice of 1 lime
1 Tbsp. Cilantro
1 Tbsp. chipotle in adobo sauce (some may find these very hot, use to taste)
1 Jalapeño, seeded and ribs removed, diced finely
Kosher salt and fresh cracked black pepper, to taste

Sliced green onion to garnish

Preheat oven to 350°F.

 

In a large mixing bowl combine all ingredients. Mix well until cheese and mayonnaise is fully incorporated. Lightly grease a casserole dish and add mixture to it. Cover and place in hot oven for 30 minutes or until hot and cheese is melted.  Garnish with green onion, serve and Enjoy!

White Chicken Chili

2 cans white beans
1 tablespoon oil
1 medium jalapeño pepper, minced
2 medium poblano peppers, chopped
1 large onion, peeled and chopped
4 garlic clothes, peeled and minced
Kosher salt and fresh ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon and show chili powder
4 cups chicken broth
2 limes, juice, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
 
Drain and rinse the canned white beans. In a medium bowl, mashed half of the beans with a potato masher until chunky. Reserve the beans until needed.
 
Add oil to a large Dutch oven and heat over medium – high. Add the peppers, onions, and garlic. Sauté until soft about 5 minutes. Season the vegetables with salt and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for a minute or two, toasting the spices. Stir in the chicken stock and lime juice, bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
 
After, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro, simmer until heated through, about 5 more minutes. Serve the chili and individual bowls top with a dollop of sour cream, crushed tortilla chips and lime wedges. Enjoy!

Shredded Chicken Adobo Tacos

We had a hankering for a good street food Mexican. You know, double soft warm corn tortillas filled with Carnitas or shredded smoked chicken and all the extras (white onion, Queso fresco, cilantro, etc.) So, I found this recipe in the New York Times which looked very authentic. The only change I made was instead of cooking the chicken from a raw state, I got a rotisserie chicken at the market and remove the skin, then shredded. It makes this super fast and easy. Be aware that chipotle chiles are spicy, so if you’re not into too much heat, go lightly. The smokiness of the adobo does make this dish a total winner, enjoy!

(for the sake of time you can substitute a cooked rotisserie chicken and disregard the first seven ingredients)

4large bone in chicken thighs, about 1 1/2 pounds
3 scallions, left hall, 

1 Bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup chicken broth
8 fresh corn tortillas

Garnish:

One small white onion, finally chopped, soaked and ice water for 10 minutes and drained
Finley sliced Serrano chiles, can use jalapeño instead
Sliced radishes
Sliced avocado
Crumbled case so fresco or mild feta cheese
Crème fraiche or Mexican Crema
Cilantro sprigs
Dried oregano
Lime wedges

 
(Disregard the first step if you’re using cooked chicken. Just shred and reserved for the steps that follow)
 
Put chicken thighs in a sauce pan and cover with 3 cups of water. Add scallions, Bay leaf, thyme, peppercorns, allspice, cloves, and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding skin and bone. Strain broth and reserve; you should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened in a bit browned, about 5minutes. Add garlic and cumin, cook for one more minute. Add chop chipotle chili in adobo sauce and stir to combine. Add shredded chicken and stir to coat. Add chicken broth and simmer for 2 to 3 minutes, until sauce is thickened somewhat. Correct seasoning with salt if needed. Keep warm.

Warm the tortillas over steam, keeping them soft and pliable. I like to stack what I need, wrap them in tinfoil and put in 350°F oven for five minutes. If I need to hold them warm for any length of time, reduce oven temperature to 180°F.

 Build the tacos quickly: put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of Serrano chili, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of Crema. Add a few cilantro sprigs and a small pinch of oregano. Serve immediately with lime wedges on the side. Ole, enjoy!

The Best Roast Chicken; Trust Me!

Dry brining with salt before roasting in a very hot oven is the secret to this scrumptious recipe.  Once you are ready to cook the chicken, you can always hit it with herbs and spices (a rub) to enhance the flavors.  Some coriander, red pepper flake and mustard powder makes a nice warm glow to the bird.  Or, just some coarsely ground fennel seeds and black peppercorns.  Also, curry and garlic powder mixed and sprinkled on is very nice.  It’s almost limitless the fun you can have.  Just plain is also amazing.  Lastly, you can always arrange some veggies around the bird as it goes into the oven for a built-in side dish.  Onions, carrots, celery, and russet potatoes are good go-to’s.  But, don’t forget winter squash (like Kabocha or Acorn), fennel wedges, leeks, even some thick chopped bacon or pancetta can make a great accompaniment.

3 ½ -4# Chicken

2 tsp. Kosher Salt

12’ cast iron skillet (can also use an enameled cast-iron baking dish)

Olive oil

Kitchen twine

Pat chicken dry with paper towels and season generously with kosher salt inside and out.  Now, tie the legs together with kitchen twine and let sit for an hour minimum. (Salting the bird ahead of time allows the seasoning to really penetrate the meat.  An hour is great, but longer is better.  You can go up to a day ahead of time, just make sure to refrigerate the bird if you do.)

Place a rack in the upper third of your oven and set the cast iron skillet on the rack.  Preheat oven to 425°F.  Once oven reaches temperature, pat chicken dry with paper towels again and lightly coat with olive oil.  Drizzle a bit more oil into hot skillet which will prevent sticking.  Place chicken in the center of the skillet and roast for 50-60 minutes. (An instant-read thermometer inserted into the thickest part of the breast should register 155°F.  It’ll climb to 165°F as the bird rests.)

Remove from oven and let the chicken rest for 20 minutes (and up to 45 minutes).  Transfer to a cutting board and carve.  Enjoy!

Soy Glazed Chicken

I was watching a travel show and they were showing a Michelin chef in China prepare this incredible Cantonese dish and thought, "WOW, I got to make this!"  You know how sometimes you see something and say- I gotta have that!  Well, this was one of those times.  I served it with a simple steamed rice, so the sauce could shine.  By the way, the sauce is awesome on stewed eggplant (your shoe would taste great with this stuff)  You can add different spices- cinnamon, star anise, Chinese five spice, but here's the basics. 

 

1 Whole Chicken, cut into parts
1 cup Soy sauce
1 cup Water
1 cup white sugar
1/4 cup smashed garlic
1/4 cup minced Ginger
Red pepper flakes, to taste
Garnish-
2 green onions, sliced thinly
Sesame seeds

 

Combine soy, water, sugar, garlic, ginger and pepper flakes in a large pot.  Place pot over medium-high heat and bring to a boil.  Using tongs carefully add chicken pieces and cook for 35 minutes, turning pieces every 5 minutes.  Once chicken is done remove from pot and reserve pieces on a plate.  Continue to reduce soy glaze until thick, maybe another 8-10 minutes.  Then, return chicken to the pot and toss with hot sauce.  Remove chicken and place on a warm serving dish, sprinkle with green onion, sesame seeds, and serve immediately.  Spoon additional sauce into a bowl and serve alone side of chicken.  Serve with white rice.  Enjoy!

Slow Cooked Moroccan Spiced Chicken

This preparation is super easy and a terrific work-week meal.  It can be made in a slow cooker or in the oven, your choice.

2 Tbsp. Cumin
2 tsp. Coriander
2# Boneless Chicken, white and dark meat
2 onions, medium dice
2 carrots, medium dice
4 parsnips, peeled and medium dice
4 garlic cloves, minced
1 tsp. cinnamon
1 can (28 oz.) diced tomatoes, drained
1 cup chicken stock
1/2 cup white wine
salt and black pepper, to taste
4 cups prepared couscous
Chopped fresh parsley

Combine all ingredients except couscous and parsley in a slow cooker. Mix well to combine.  Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked through.  If using oven preheat to 300F and do the same as above just in a large casserole dish.  Cover and place in oven for 3-4 hours.

Serve over warm couscous and garnish with parsley.  Enjoy!

Braised Chicken Legs with Mushrooms, Garlic, and Cilantro

Here's another great, simple dish the family will love and its's easy on the pocketbook. Pureeing the garlic, onions and cilantro, then cooking them with the mushrooms in chicken fat, gives this tomato-based sauce an incredible depth of flavor.  It's easy to make and everyone will think you slaved away, but we'll know that wasn't the case.  It'll be our little secret.

3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
Kosher salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce

In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.
Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce.

Braised Chicken Legs with Herbs

Here is a delicious, easy, and inexpensive family meal adapted from Cal Peternell’s, “Twelve Recipes,” published in 2014 by HarperCollins.  I love bringing humble ingredients together, preparing them well and turning out fantastic crowd pleasing fare.  As with all braising technique, there are two steps to the process; searing the meat in fat on high heat to obtain a beautiful crispy, crusty outside and then cooking it low and slow in liquid until very tender.  These two steps can lead to endless riffs on the recipe and can take this where ever you want it to go.  First, season the chicken and brown it well in a pan. Salt, pepper and flour are what’s called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid — white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water.  This recipe call for the braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.


6 chicken legs, thigh and drumstick together
 Kosher salt and black pepper to taste
 All-purpose flour, for dredging (I substitute rice flour)
4 to 5 tablespoons neutral oil, or unsalted butter
¾ cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves


Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.

Heat oven to 450°F.

Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs sear nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken, about half way. Bring to a simmer and then put the skillet in the oven.
After 5 minutes or so, reduce the oven heat to 325°F and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.

Sticky Asian Hot Wings

2 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons Sriracha
2 tablespoons mild honey
1 teaspoon sesame oil
Optional: for hotter wings, cayenne to taste
3# chicken wings
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped


Preheat oven to 425°F.

Put oven rack in upper third of oven and line a large shallow baking pan with foil, lightly oil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, Sriracha, hoisin, honey, oil, and (if using cayenne). Add wings to sauce, stirring to coat.

Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wings to a large serving bowl and toss with sesame seeds and scallion.  Serve and Enjoy!

Tuscan Lemon Chicken

Just so you know, I love Ina Garten's recipes.  The Barefoot Contessa has a terrific sense of flavor, the recipes always work, and they are easy.  Even though it's 30 degrees out, I'm still grilling, I do year round.

1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halve

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.  Enjoy!

The Yardbird's Fried Chicken

So, recently I was in Miami on business and a good friend took me to an incredible restaurant call Yardbird Southern Table and Bar.  This place is a Mecca of southern cuisine run by Executive Chef and co-owner, Jeff McInnis.  His fried chicken — better known as yardbird — is a legendary experience 150 years in the making. This is spicy, crispy, yummy.  It's served with a spicy Maple syrup (mix maple syrup and your favorite hot sauce).  At the restaurant this chicken is served on a warm waffle and drizzled with this amazing maple syrup.  I've died and gone to heaven my friends!  Enjoy.

Servings:4 to 6

For the brine
1 1/4 quarts water
3/4 cup sugar
3/4 cup salt
1 1/4 quarts ice water
5 tablespoons paprika
5 tablespoons cayenne
1 tablespoon ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion

For the dredging flour
1 1/4 quarts all-purpose flour
2 tablespoons plus one teaspoon granulated garlic
5 teaspoons granulated onion
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground black pepper

For the fried chicken
16 pieces chicken (two whole chickens cut into 8 pieces)
vegetable shortening or lard, for frying

For the brine:

Place the water (not the ice water), sugar, salt and spices in a pot and bring to simmer over medium heat for 5-6 minutes.
Whisk to ensure that all spices and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees.
Place the cut chicken in a container and pour the cold liquid brine over the chicken.
Chill in refrigerator for 24 hours.

For the flour:
Mix all spices and flour well.

To make the chicken:
Remove the chicken pieces from the brine and dredge in the seasoned flour.
Place the shortening in a 12-inch cast iron pan and melt slowly. The goal is to have the shortening about ½ inch up the side of the pan.
Heat the shortening over low heat until it reaches 325°F. Use a candy thermometer to regulate the temperature.
Place the 4 larger breasts in skin side down along with the thighs. Fry adjusting the flame to maintain the 325°F. after 8 minutes flip the pieces over. Fry for another 6 minutes. Remove from oil and let sit on a rack or paper towels.
Stick the thickest pieces with a meat thermometer. The chicken must reach 165°F internal. Season lightly with a pinch of sea salt.
Place the wings and drums in the oil, making sure to maintain 325°F, and fry these about 5 minutes on one side, then flip and fry another 4 minutes.
Check internal temperature again looking for 165°F. season with a pinch of sea salt and serve.  Drizzle with a mixture of 1/2 cup maple syrup and 3 tablespoons Frank's hot sauce. Enjoy!

Chicken Wings with a Balsamic-Soy glaze

By roasting the wings first you insure they're crispy.  This can get addicting, be warned!  I also like to add some red pepper flake to this if I'm in the mood for some burn.  Enjoy!


4 pounds chicken wings
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Yucatan Chicken with Papaya-Mango Salsa

The secret to this delicious recipe is allowing the marinade to do its magic overnight.  This is very flavorful and a terrific Summer dinner for family and friends.  If you like (as I do) you can kick up the heat with Serranos or Jalapeños, just serve lots of ice cold beer and it's a winner.  I usually add some rice and spicy black beans and its a fiesta straight from the Myans!  Enjoy!!

 2# chicken pieces, skin on
1 lime, juiced
1 Tbsp. Lime zest, minced
1/2 Red onion, minced
2 cloves garlic, minced
1/2 Btl. Beer
1/4 C. Tequila
1/4 C. White vinegar
3/4 C. Vegetable oil
2 Tbsp. brown Sugar
To taste: cumin, cayenne pepper, blk. pepper, chili powder, and kosher salt

Using a fork prick chicken pieces on both sides and then place in a large ziplock bag.  In a bowl combine all other ingredients to make marinade.  Pour marinade over chicken and seal bag. Turn sealed bag over and over to distribute marinade to all pieces.  Place in the refrigerator for a minimum of 2 hours or overnight.
Prepare grill, and heat to medium high.  (If using charcoal, used indirect cooking method where you'll sear chicken skin side down over coals and the cook off to the side.)
Grill chicken until fully cooked, reserve warm for 10 minutes and then serve with warm flour tortillas and salsa (recipe follows)

Papaya-Mango Salsa
1 Mango, peeled & small diced
1 Papaya, peeled and small diced
1/2 Red onion, small diced
To taste- Jalapeño pepper, minced
2 ripe tomatoes, diced
1 clove garlic, minced
Juice of 1 orange and 1/2 a lime
2 Tbsp.white vinegar
2 Tbsp. Vegetable oil
2 Tbsp. Chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste

In a large bowl combine all salsa ingredients.  Let sit for atleast 1 hour prior to serving in the refrigerator.  Bring to room temperature before serving.

Chicken Tetrazzini

If you're hitting the gym regularly and aren't worried about all the cream, this is a deliciously decadent crowd pleaser.  A slight twist on the the traditional version that has turkey (usually leftover from Thanksgiving) playing center stage.  It's a Giada de Laurentiis recipe, live large and Enjoy!

Serves 8

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450° F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and sauté over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Chicken Tandori Style

Serves 6-8

6 tablespoons fresh lime juice
1/3 cup coconut milk
1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons olive oil
3# skinless chicken thighs


Stir together lime juice, coconut milk, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.

Cut slits across the meat of chicken and rub spice mixture all over chicken. Marinate chicken in this mixture for 8 hours or overnight covered in the refrigerator.

Preheat oven to 450°F.

Put the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan. Place chicken in hot oven and bake for about 25-30 minutes or until chicken is done (you may want to check the chicken about 5 minutes before.  It may need longer than the 30 min, depending on size of pieces). Remove and let rest 5-10 minutes, then serve and Enjoy!